vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pommes de Terre à la Lyonnaise
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 380. The excerpt below is the record exactly as published.
POMMES DE TERRE A LA LYONNAISE Cut some peeled and plain-boiled potatoes into roundels, and toss these in butter in a frying-pan. Likewise toss some sliced onions in butter, the quantity of the former measuring one- fourth of that of the potatoes. When the onions are of a nice golden colour, add them to the sautéd potatoes; season with salt and pepper
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